Potato "with Everything" Pancakes

"This recipe comes from the R.S.V.P. section of a November 1989 Bon Appetit. The recipe was requested from Chef Jim Severson of Dakota's restaurant in Dallas, Texas. Refrigeration time is not included in prep time."
 
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Ready In:
55mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Place potatoes in large pot. Add enough cold water to cover.
  • Boil potatoes until knife pierces centers easily, about 20 minutes; drain well and tranfer to large bowl.
  • Cool 3 minutes, then using electric mixer, beat potatoes until smooth.
  • Mix in remaining ingredients except oil and refrigerate until well chilled.
  • (Can be prepared 1 day ahead.).
  • Line baking sheet with waxed paper or baking parchment.
  • Shape potato mixture into 3-inch-diameter rounds using 1/3 cup mixture for each; place on prepared sheet, stacking between layers of waxed paper.
  • Refrigerate until well chilled, about 1 hour.
  • Heat a little oil in heavy skillet over medium heat.
  • Add potato pancakes in batches ,adding more oil as necessary,and cook until golden brown, about 3 minutes per side. Remove batches to warm platter and keep warm in a low oven.
  • Transfer to plates and serve immediately.

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